Classic New England Clam Chowder
New England Clam Chowder epitomizes comfort food on a cold evening. This classic soup is rich, creamy, and brimming with the pure ocean flavor of fresh clams.
While chowder has been a staple of New England cuisine for centuries, its appeal has spread far beyond the East Coast. This was one of the first soups I learned to make in a fine dining kitchen, and it continues to be one of my favorites. Its simplicity highlights the fresh, briny clams and the smoky depth of bacon, creating a dish that’s as elegant as it is hearty.
Using fresh clams makes all the difference here, allowing you to capture the flavorful clam liquor (clam juice) for the base of the soup. We have access to beautiful manila clams in the Pacific Northwest, but any fresh, high-quality clams will work.
Homemade buckboard bacon, which is leaner than traditional bacon, adds a perfect smoky note while keeping the dish light. Lower the amount of butter by half to balance the fat if you’re using standard bacon. This chowder pairs wonderfully with Garlic Croutons, crusty garlic bread, a sprinkle of fresh thyme or chives, and a grind of black pepper.
This dish celebrates simple, fresh ingredients. Serve it up for family dinners or make it ahead for a cozy gathering. Either way, it’s sure to become a favorite.
Main Ingredients:
Manila Clams: Fresh Manila clams provide the briny, ocean flavor that makes this dish stand out. Be sure to discard any that don’t open during cooking.
Buckboard Bacon: A leaner bacon option that lends a smoky depth without overwhelming the chowder. Traditional bacon can be substituted with a slight butter adjustment.
Yukon Gold Potatoes: Creamy and slightly sweet, these potatoes hold their shape and add body to the chowder.
Cream: Provides the rich, velvety texture that defines New England clam chowder.
Classic New England Clam Chowder
This classic soup is rich, creamy, and brimming with the pure ocean flavor of fresh clams.
6
servings15
minutes30
minutes45
minutesKeep the screen on while I cook
Ingredients
3 lb manila clams
1 1/2 cups water
1/2 cup white wine
6 oz buckboard bacon (shoulder bacon)
4 tbsp butter
(2 tbsp if using traditional bacon)3 1/2 cups yellow onions, small diced
1 1/4 lb Yukon gold potatoes,
peeled and small diced1 tbsp thyme leaves
2 1/2 tbsp flour
1 1/2 cups cream
1/4 tsp salt
pepper to taste
Method
- Steam the Clams: In a large pot, combine water and white wine and bring to a simmer. Add the clams and steam until they open. Strain the clams through a fine mesh strainer keeping the cooking liquid. This is your clam liquor. Remove clams from shells and set the meat aside, discarding any that didn’t open.Loading gallery media…
- Render the Bacon: In a heavy-bottomed pot, melt butter over medium heat. Add bacon and cook for 3-4 minutes until it begins to brown.
- Sauté Aromatics: Add onions and sweat until translucent, about 5 minutes. Stir in potatoes and thyme, cooking for about a minute until fragrant.
- Make the Roux: Sprinkle in the flour and stir until the mixture forms a blonde roux. Slowly whisk in reserved clam liquor (3 cups) until smooth.
- Simmer: Add cream, salt, and pepper. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
- Finish: Add clams to the pot and simmer for an additional 3 minutes.
- Serve: Ladle into bowls, garnish with fresh thyme or chives, and enjoy.
Field Notes
- Buckboard (shoulder) bacon is leaner than traditional belly bacon, so if you are substituting traditional belly bacon, use 2 tablespoons less butter as the bacon will give you the extra fat you need to sweat the onions.
- Steaming the clams combines the clam juice with the water and the wine, creating a “liquor”. This is used as the base of the chowder.
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